Foodle

There are some parts of a restaurant that words and photographs never quite manage to catch.

The scrape of a chair. Glasses clinking. The hum of a dining room settling into its evening rhythm. The sight of steam rising from a basket or a broth. They’re fleeting details, but they’re part of what it feels like to be in a restaurant.

So I thought I’d try something new!

I’m calling these Sound Bites. No music. No voiceover. No trending audio, but also no ASKR gimmicks. Just a few moments from a restaurant exactly as they happened.

This one comes from ROW on 45.

Returning three years later, I found a restaurant that had become leaner, sharper and far more assured. It also reminded me that if restaurants are allowed to evolve, critics should be prepared to revisit their own conclusions too.

If you’d like the full story, including why I changed my mind, the complete review is now on Substack and EatGoSee.

DO YOU LIKE THE SOUND BITES IDEA? Less

I visited the long-established grand maison, APICIUS, for lunch, which was founded in 1983. On this day, I reserved the lunch course 【APICIUS】 for JPY 16,500. The interior exudes a heavy atmosphere, and from the moment I entered, I was warmly welcomed by numerous staff members, creating a sense of special occasion.I started with a glass of champagne while nibbling on olives. The amuse-bouche was a delightful creation resembling a biscuit infused with cheese, layered with roasted corn and corn paste. The aroma of corn was rich, and it was a beautiful bite that evoked the season.For the appetizer, I chose "Lightly Smoked Spanish Mackerel with Apple and Fennel Salad." The gentle smokiness of the mackerel combined with the refreshing flavors of fennel made for a delicious dish. Additionally, I ordered the restaurant's specialty, the Blue Sea Turtle Consommé Soup, which was outside the course. It had a subtle saltiness, yet was clear and concentrated in umami, making it deeply satisfying.The fish dish was salmon meunière. The salmon was cooked to a moist and juicy perfection, coated in a burnt butter sauce infused with Pedro Ximénez, creating a fulfilling flavor. The main course, Roasted Japanese Top Sirloin with Gravy Sauce, was straightforwardly delicious.Dessert began with a small crème brûlée, followed by a cake wagon, where I could choose from six types of ice cream and sorbet. I concluded with coffee and mignardises.The glass wines were generally priced around JPY 3,000 to 4,000 per glass, and the prices were clearly stated on the menu, allowing for easy ordering. The staff were friendly yet maintained an appropriate distance, truly embodying professional service.This time, I added the consommé soup and four glasses of wine to the course, totaling about JPY 40,000 per person, including a 12% service charge. I thoroughly enjoyed the meal and had a wonderful time, but I have a feeling that I would experience even more of this restaurant's charm during dinner. I hope to return for dinner on some special occasion in the future.It was a great meal. Less

COCKTAIL SOUP

Pho Two @eathawkers

It’s a cocktail inspired from Pho, a famous Vietnamese noodle soup.

They make a simple syrup from pho broth and they create a cocktail bowl with gin, rum and passion fruit.

You’ve got to love the presentation…

it’s set up like they do the soup, accompanied by cilantro, Thai basil, jalapeños, limes & FISH SAUCE!

I ordered it out of intrigue not expecting it to work and it DID!

I was mind blown in the best possible way… it felt like when the add saline to an old fashioned but with FUNK!

PERFECT FOR THE SUMMER

Do what I did… grab a friend and try it! It’s for 2 and you can debate if you agree with me or not.

CHECK IT OUT

Comment: would you try a cocktail with Fish Sauce?

#pho#vietnamesefood#cocktails#orlando#savage Less

A @commanderspalace dessert storm was not in the forecast, but occurred anyway.

And how about dragging some table bread through the pepper jelly sauce on the second order of shrimp Henican?

Also, new on the cocktail list, that’s a La-Ti-Da, essentially a tequila martini with onion brine.

Sazerac for scale.

#wherenolaeats #igersneworleans #nolaeats #neworleansfood #dessertstorm Less

@chitogvritonyc is offering an impressive 3 course dinner at just $45 for @nycrestaurantweek! It’s a great introduction to Georgian cuisine and includes options from their à la carte menu. Diners get their choice of appetizer, main, and dessert plus an optional Khachapuri supplement that’s well worth it!

🧀 Adjaruli Khachapuri
🥟 Kalakuri Khinkali
🥗 Georgian Salad
🍽️ Chicken Tabaka, Pork Skewer, Mushroom Khinkali
🍰 Drunken Almond Cake
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#georgian #khinkali #khachapuri #cheeseboat #nycrestaurantweek Less

It’s #nationalhotdogday and my favorite hotdog in philly right now is at @dancerobot.phl 🌭
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It’s simple, different, and somehow one of the most satisfying bites in the city. If you’re looking for a unique Philadelphia food spot put Dancerobot on your list.

Have you tried this dog yet?

#Philadelphia #PhillyFood #HotDog Less

A GRANDE BELEZA

A excelente carta de vinhos, cuidadosamente alinhada com todos os códigos vínicos da época, combina na perfeição com a elegância da cozinha. O produto e a técnica são irrepreensíveis e o menu parece saído de um manual Michelin.

Primeiro o crudo. Depois a ostra, cujo caviar nada acrescenta, engolido pela intensidade da spirulina. Segue-se metade do menu a navegar na manteiga e nos sabores lácteos. Uma sequência confortável e previsível, em que só o prato de camarão acrescenta tensão e contraste — claramente o melhor da noite — despertando o paladar.

E quando o menu anseia por outra direção, terminamos em queda. Surge o prato de carne, que parece ali estar apenas para cumprir uma convenção, mesmo que não exista uma razão epistemológica para isso. Depois os queijos, modestos. Por fim, a sobremesa, correta mas inofensiva.

Longe das gratas memórias que o Epice me deixou, @oteque_rj pratica hoje uma cozinha burocrática. Em que há beleza. Mas não há inquietação. Uma sucessão de sabores consensuais, bem executados, para épater les bourgeois. Less